They were so moist and delicious, and mini. You could eat quite a few. They were baked in a mini muffin tin and were so tasty. So for years now I've tried a lot of recipes. Ones out of cake mixes. Ones with pudding added in. You name it, I've tried it. But last week I gave it another shot. This was a winner! Perfection!! Nothing funky, or fancy, just straight goodness. I made this cake in a bundt pan, but muffins would work, or two loaves would be lovely too. So here's to Easter miracles!
Lemon Poppy seed Cake
recipe adapted from The Girl Who Ate Everything
(I owe her my firstborn for this recipe! Thanks Christy!)
3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
2 T. poppy seeds
zest of 2 lemons
1 1/2 tsp vanilla
Note you can substitute almond extract in the cake and omit the lemon zest if you want an Almond Poppy seed cake. It would be lovely!
1/2 c. sugar
1/4 c. lemon juice
For the cake: Preheat oven to 350 degrees. Mix all of the ingredients together. Pour into greased and floured 12 c. bundt pan. Bake at 350 for 60-75 minutes. Insert thin knife in center and make sure it isn't doughy. The top should spring back when touched. My cakes usually take 75 minutes.
For the Glaze: Pour all ingredients into a small saucepan and let cook on stove on medium heat until mixture comes to a boil. Let boil 1 minute. Remove cake from pan and pour glaze over warm bread. I actually use a pastry brush and brush it on.